Скачать или смотреть Chicken Salami Recipe | Chicken Sausages Recipe | Chicken Mortedella | Chicken Salami Sandwich/Hindi

Chicken Salami Recipe | Chicken Sausages Recipe | Chicken Mortedella | Chicken Salami Sandwich/Hindi

Homemade Chicken Salami Recipe | Chicken Salami Sandwich With Garlic Mayo

In the name of Allah, the Most Gracious, the Most Merciful
Assalamu Alaikum, friends!
We hope you are all doing well.
Today, we are bringing you a very simple and unique method for making Chicken Salami and a Chicken Salami Sub Sandwich.
This is a step-by-step, infographic-style guide where we will teach you everything clearly.
We’ll make this recipe in a quick and easy way—but its taste will be unforgettable!
To learn everything properly, make sure to watch the video till the end and pay close attention.
And yes—don’t forget to adjust the spices according to your taste.
For more delicious recipes, be sure to check out our channel.

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Homemade Chicken Salami and Chicken Salami Sandwich Recipe:

Ingredients:

1 kg chicken
1/2 large onion
1/2 yellow carrot (cut into pieces)
3 bay leaves
5–6 garlic cloves
1 star anise
10–12 black peppercorns
3 cups water
1/2 tsp salt
300 ml chicken stock
25 grams gelatin powder
1/2 beetroot
1/2 tsp salt
1/2 tsp black pepper
Oil for greasing

For Chicken Salami Subway Sandwich Recipe:

• 1 sub sandwich roll (6 inches long)
• 1 tsp mustard
• 1 tbsp mayonnaise
• 1 slice of cheese cut into 2 parts
• 2 slices of chicken salami
• 2 fresh lettuce leaves
• 6 tomato slices
• 1 tbsp chili sauce (adjust spice level to taste)

Instructions:

In a pot boil chicken with onion, yellow carrot wedges, 3 bay leaves, garlic cloves, star anise, black peppercorns, 3 cups water and salt.
Boil until the chicken is fully cooked on very low flame (about 2-3 hours).
Remove chicken separately.
Strain the chicken
stock and set aside
Mix 300 ml chicken stock with 50 grams gelatin powder.
Mix in the gelatin powder while the chicken broth
is still warm so it dissolves completely
Debone and shred the chicken pieces.
Remove soft bones also make sure not even a smallest bone piece left in the chicken.
Grate 1/2 beetroot.
Squeeze the grated beetroot over the chicken.
Add salt, black pepper and chicken stock mixed gelatin.
Blend the chicken until turns to smooth fine paste. Make sure paste must be sticky and smooth.
For shaping you may use any round shape
pack or plastic bottle.
Lightly grease the inside with oil.
Pour the chicken mixture into the pack.
Tap the pack on the counter to remove air bubbles.
Seal it with cling sheet and refrigerate it for
6–8 hours or overnight until firm.
Tap on the counter to loosen the set chicken salami.
Shake it out forcefully or carefully cut the packet open with scissors and remove the set chicken salami.
Slice the set chicken salami into thin rounds.
Keep the salami in an airtight container in the fridge for up to 5 days or freeze
for longer shelf life.